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HomeCoffeesEl Salvador - Carlos Pola
Ilamatepec mountain range · El Salvador

El Salvador - Carlos Pola

Natural Pacamara, grown at 1250 to 1600 masl

Roasted by Da Matteo

Available now· checked 29 Jul
FarmRoaster-stated
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Details

RoasteryDa Matteo· Gothenburg, Sweden
FarmPola Coffee, El Salvador✓
ProducerCarlos Pola
ProcessNaturalAfter harvest, cherries were shade-rested in the same sacks for three days (for oxinegation), then naturally dried on raised beds✓
Harvest2026✓
Altitude1250 to 1600 masl✓
ClimateTropical savanna
VarietiesPacamara✓
Roast—
Tasting noteschocolate truffle, cherry, sultana raisin, apricot✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • chocolate truffle
    Nutty/Cocoa › Chocolate
  • cherry
    Fruity › Cherry
  • sultana raisin
    Fruity › Dried › Raisin
  • apricot
    Fruity

Supply Chain

  1. Farm

    Pola Coffee, El Salvador

    Grown by Carlos Pola · Ilamatepec mountain range

  2. Harvest

    Pacamara · Natural · 2026

  3. Roastery

    Da Matteo

  4. Coffee· viewing

    El Salvador - Carlos Pola

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEl SalvadorEl Salvador FES Borbonera 48hEl SalvadorEl Salvador San Carlos Green Coffee BeansEl Salvador: Carlos PolaEl Salvador Apaneca IlamatepecMore from this producerCarlos Pola8Same variety, exploredPacamara410Similar flavour profilechocolate truffle, ripe cherries, sultana raisin805Same processNatural7627From the same originEl Salvador687More from this roasterDa Matteo23 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1250 to 1600 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability

Harvest sourceObserved